Wow this was wonderful :) For those concerned about using the cream cheese, just use fat free or low fat. I used just one of the Philadelphia cream cheese round 250 gram containers, 95% fat free. I did not have any apple cider but I did have apple butter and I used about a cup of that, plus half an apple. I used one butternut squash and I also did what another reviewed recommended and put olive oil, salt, pepper, and smashed garlic cloves on the squash. I baked it for an hour at 375 (I have a very old oven :). I sauteed the onion, added in water, chicken bouillon, apple butter, and spices (except for marjoram which I did not have. I added 1/2 tsp nutmeg which was nice. Also I used crushed red pepper in place of cayenne and it still gave it some nice heat). I pureed the squash and garlic cloves with the cream cheese in small batches as recommended. I then added the pureed squash and cream cheese mixture to the soup on the stove and let it simmer at low heat, stirring until it was all nice and mixed up. I won't add any salt at all next time as it was perhaps a tad too salty. And I think next time I may add apple cider or more apple for a bit more sweetness but overall it was soooo good! :)
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Wow this was wonderful :) For those concerned about using the cream cheese, just use fat free...